• The Korea Beekeeping Bulletin
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• s.292
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• pp.14-15
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• 2005

최근 한국 소비자 보호원은 시중에 유통되고 있는 국산 및 수입벌꿀 30종을 수거$\cdot$검사한 결과, 국산 벌꿀에서는 보툴리눔균이 검출되지 않았으나, 미국의 경우 1976년부터 1996년까지 1,442건의 영아 보툴리누스증 발병 사례가 보고되고 있어, 미국과 일본 등의 보건당국에서는 내용을 발표한 바 있다. 영아 보툴리누스증은 면역력이 완전히 갖추어져 있지 않고 위산의 산도가 약한 1세미만의 영아가아포 형태로 존재할 수 있는 클로스트리디움 보툴리눔(clostridium botlinum)이 함유된 벌꿀을 섭취할 경우 발병할 개연성이 있음이 보고되고 있다. 이러한 이유로 세계보건기구(WTO), 미국 질병통제센터(CDC) 등에서는 1세미만의 영아에게 벌꿀을 먹이지 않도록 지도하고 있으며, 미국$\cdot$일본 등에서는 일부 벌꿀제품에 영아 보툴리누스증과 관련한 주의문구를 업계에서 자율적으로 표시하는 사례가 있습니다. 이에, 식약청에서는 관련 주의 문구 표시에 대한 국제적 기준 및 제외국의 규제 사례등을 검토하고 있으며, 우선적으로 각 시$\cdot$도, 지방청 및 관련단체는 벌꿀 섭취로 인한 영아 보툴리누스증이 발병하지 않도록 사전예방하고, 소비자 보호차원에서 벌꿀제품에 '1세미만 영아에게 가급적 먹이지 마세요'라는 내용의 표시를 업계에서 자율적으로 표시할 수 있도록 권장하고 있다.

• The Korea Beekeeping Bulletin
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• s.346
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• pp.18-19
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• 2009

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.158-164
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• 2002

This study examined for the investigation the effect of honey on antibacterial activity. The experimental honey were used the domestics, or chestnut honey, multiflower honey, acassia honey, native honey and the foreign, or manuka honey, clover honey, canola honey, and the artificial honey, made with the diluted solution of each 12.5%, 25.0%, 50.0%. The result of compared the occasion of added-catalase with not added-catalase about the honey's antibacterial activity on Staphylococcus aureus by agar well diffusion assay were as follows. When the catalase was not added, manuka honey antibacterial activity was superior to chestnut honey's in the diluted honey of 12.5% and on the occasion of the diluted honey of 25.0%, it was approved in the order of manuka honey > chestnut honey > multiflower honey 〉 native honey > clover honey > acassia honey and the occasion of the diluted honey of 50.0%, it was approved in the order of manuka honey > chestnut honey > canola honey > native honey > multiflower honey > clover honey > acassia honey(p > 0.01). The clear zone representing inhibition of growth in diluted honey of 12.5, 25.0, 50.0 % with non-treat catalase ranged from 5.85 to 6.60, 4.26 to 8.27, 5.24 to 11.49 mm, respectively. When the catalase was added, antibacterial activity only showed in the manuka honey of 12.5% and on the occasion of the diluted honey of 25.0%, manuka honey's antibacterial activity was superior to chestnut honey (p > 0.01). On the occasion of the diluted honey of 50.0%, antibacterial activity was high in the order of manuka honey > chestnut honey > clover honey > canola honey > native honey(p > 0.01). The correlation was approved significantly among the manuka honey, chestnut honey, clover honey, canola honey and native honey.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1330-1336
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• 1999

Effects of clarification and aging of honey wine(mead) and fruit honey wine(melomel) were investigated. Among the clarifiers tested, 'kaki shibu' and 'sake light' were effective in clearing honey wine. Clear honey wine with more than 90% light transmittance was obtained by treatment with $0.05{\sim}0.1%$ of 'kaki shibu' and 'sake light' for 2 days. Higher concentration of these clarifying agents was needed for the clarification of fruit honey wines. Treatment with 0.5% of 'sake light' and $0.05{\sim}0.1%$ of 'kaki shibu' for 4 days was effective for clearing Tangerine honey wine and Japanese apricot honey wine. Though Hunter L-values of honey wines decreased a little bit by using clarifiers, their light transmittance became more than 98% after ultrafiltration. As the content of soluble solid in mash at the beginning of fermentation increased, the content of acetaldehyde, n-propyl alcohol, n-butyl alcohol and iso-amyl alcohol of honey wine increased during aging, while the content of iso-propyl alcohol decreased. During the aging of honey wines, the sensory quality of them became milder as the amount of acetaldehyde and fusel oil decreased. Among more than twenty different volatile flavor components detected from honey wines, 1-phenyl ethyl alcohol, benzyl alcohol, 2-phenyl ethyl alcohol, octacosane and triacotane were identified as the major components for the flavor of honey wines. Sensory evaluation of the honey wines indicated that the melomel made with Japanese apricot was better than the Tangerine melomel in the aspects of taste, flavor, color and the overall acceptability. Tangerine melomel was even inferior to honey wine(mead).

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1044-1049
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• 1999

Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.432-437
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• 2014

This study was carried out to examine the quality properties of honey in Korean commercial markets. The moisture content, stable carbon isotope ratio, invert sugar, cane sugar, and hydroxy-methylfurfural (HMF) contents of honey were measured according to the Korea Food Code and AOAC's (Association of Official Analytical Chemists) official methods. The stable carbon isotope ratio ranged from -25.18‰ to -12.60‰, which clearly differed between honey of $C_3$ origin (flower) and $C_4$ origin (artificial). Results of quality measurements revealed a moisture content of 18.12 to 19.70%, fructose content of 36.10 to 43.94%, glucose content of 22.61 to 31.91%, sucrose content of 1.56 to 4.75%, invert sugar content of 64.89 to 72.79%, and HMF content of 4.10 to 78.66 mg/kg. These values demonstrate that the quality of the tested honey meets the standard criteria of the Korean Food Code and Codex. However, it is necessary to reconsider the appropriate criteria for imported honey because it is circulated in the market through a long distribution process.

• The Korea Beekeeping Bulletin
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• s.342
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• pp.14-14
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• 2009

• KAPE Magazine
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• s.227
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• pp.12-13
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• 2015

벌꿀도 다른 축산물과 같이 등급제가 정착되어 벌꿀 품질기준 설정, 투명한 생산관리 및 유통체계 구축으로 소비자 신뢰도 제고와 더불어 시장개방에 대비한 산업 경쟁력 강화의 기틀을 다지는 단초가 되기를 기대한다.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.353-359
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• 2011

The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at $20^{\circ}C$, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while $^{\circ}Bx$ decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in $^{\circ}Bx$ was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final $^{\circ}Bx$, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were $13.7^{\circ}Bx$, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.337-342
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• 1997

In order to compare methods of making a mead and a melomel, changes of alcohol contents, reducing sugar, soluble solids, pH and total acidity during fermentation of a mead and Japanese plum melomel was investigated. Fermentation rate of the melomel were much faster than the mead. Reducing sugar and soluble solids were continuously decreased until the 16th day of fermentation, while alcohol contents were increased continuously during the same period. After fermentation of 21 days, alcohol contents of the mead was reached 7.6%, while that of the Japanese plum melomel reached 12.4%. pH and total acidity were not changed considerably during the whole fermentation period. Clear honey wines with transmittance of 99.4% were obtained by membrane filtration. In conclusion, the method of making melomel using the osmotically extracted fruit juice with honey was found to be more advantageous than the method of making a simple mead.